1 REPORT OF THE TWENTY FORTH SESSION OF THE CODEX COMMITTEE ON FATS AND OILS (PDF). 2  Rajakumar, K. Vitamin D, Cod-Liver Oil, Sunlight, and Rickets: A Historical Perspective.  3 Extra-Virgin Cod Liver Oil History.  4 World Class Processing.  5 The Fish Liver Oil Industry (PDF). 6  Daniel, Kaayla T. Hook, Line and Stinker!
Fermentation temperatures vary for each beverage that is brewed. Champagne yeast finds itâs optimum temperature at 60 degrees â 75 degrees Fahrenheit or 15 degrees â 24 degrees Celsius, with some exceptions.
Because yeast generates heat during fermentation, the liquid temperature will be higher than the air temperature. The difference between the two will increase as the volume you are fermenting increases.High temperatures will kill yeast.roviding you keep the liquid temperature below 30Â°C all the way through fermentation (24Â°C for very high alcohol), you will not kill the yeast. This is easy with volumes up to 25 liters because the difference between air and liquid temperatures is only a few degrees.